Ingredients
- 4 eggplants, cut in half lengthwise
- 2 tablespoons salt, plus more to taste
- 4 cloves garlic, unpeeled
- 4 plum tomatoes
- Up to 1/4 cup extra-virgin olive oil
- Freshly ground black pepper to taste
- ¼ teaspoon chili pepper flakes
- 4 cups buttermilk
- 1 teaspoon lemon zest
- ½ cup plain yogurt
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Nutritional Information
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Nutritional analysis per serving (6 servings)
244 calories; 11 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 9 grams dietary fiber; 20 grams sugars; 9 grams protein; 9 milligrams cholesterol; 2653 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Six servings
Preparation
- Preheat the oven to 350 degrees. Sprinkle the eggplants with 2 tablespoons of salt and let sit for 1 hour, then dry with a paper towel. Place the eggplants, the garlic and the tomatoes on a baking sheet. Drizzle liberally with the olive oil and season lightly with the salt and pepper. Roast for 45 minutes and cool.
- Pass the vegetables and the chili pepper flakes through a food mill. Slowly stir in the buttermilk. Add the lemon zest. Taste and adjust seasoning.
- To serve, ladle into 6 bowls. Garnish with dollop of yogurt.
2 hours 15 minutes
Dining and Cooking